Cornbread Chicken Pot Pie

This recipe is a good way to use up some Thanksgiving turkey. It's simple and my girls and husband really like it (ZMan doesn't like anything). I use whatever vegetables we have around.

Cornbread Chicken Pot Pie
1 10 3/4 oz can cream of chicken soup
1 8 oz can whole kernel corn, drained
2 cups chicken or turkey, cubed
1 8 1/2 oz pkg corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees F. Mix soup, corn and chicken in 9 inch pie plate. Mix muffin mix, milk and egg. Pour over chicken mixture. Bake for 30 minutes or until golden brown. Sprinkle with cheese.

Serves 4